Description
Classic Christmas Shortbread Cookies with a buttery, tender texture, enhanced by vanilla bean paste and finished with melted white chocolate and festive holiday sprinkles. Perfect for holiday gifting and celebrations.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla bean paste
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Decoration
- 1 ½ cups Ghirardelli white chocolate wafers or vanilla almond bark, melted
- ¼ cup holiday sprinkles
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until smooth and fluffy. Add the vanilla bean paste and mix until fully blended to infuse the dough with a rich vanilla flavor.
- Add Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the butter mixture. Mix until the dough starts to come together. If the dough is still crumbly, use your hands to fully combine it into a cohesive mass.
- Shape and Chill Dough: Transfer the dough onto a lightly floured counter and roll it into a 12-inch log. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough and enhance texture.
- Slice and Bake Cookies: Preheat your oven to 350 degrees Fahrenheit. Slice the chilled dough log into thin slices, place them on a parchment paper-lined baking sheet, and bake for 14 minutes or until the edges begin to lightly brown.
- Decorate Cookies: Allow the cookies to cool completely. Spread a small amount of melted white chocolate or vanilla almond bark onto each cookie, then immediately sprinkle with holiday sprinkles. Let the chocolate set for about 15 minutes before serving or storing.
Notes
- If you don’t have vanilla bean paste, substitute with the seeds scraped from a whole vanilla bean to achieve a strong vanilla flavor.
- Store cookies in an airtight container at room temperature to maintain freshness.
- You can freeze baked cookies for up to three months; thaw before adding melted white chocolate and sprinkles.
- Use parchment paper for hassle-free baking and easy cleanup.
- For neater slices, use a sharp knife and chill dough well before slicing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
